Curried Duck with Ginger & Rhubarb

12 duck legs or 18 chicken legs
Salt
2 tbsp rice bran oil
2 large onions, diced
¼ cup chicken stock
6 garlic cloves, chopped
10 cm ginger, peeled & chopped
1 tbsp garam masala
1 tbsp SIDS RASPBERRY VINEGAR
½ tsp cayenne pepper, to taste
½ tsp ground turmeric
1 tsp SIDS SALT & PEPPER
⅓ cup coconut milk
2 cups chicken stock
250 g rhubarb, sliced 1 cm
1 tbsp brown sugar
Chopped fresh coriander, for garnish

Using kitchen shears, trim away all fat and skin that hangs from sides of duck legs, leaving only skin on top of meat. Toss duck legs with 1 teaspoon salt. Heat oil in a large pan over high heat. Add as many duck pieces as fit easily. Brown on one side, about 7 minutes. Turn and brown other side. Transfer to a bowl. Repeat if necessary.
While duck browns, combine 1 cup onion, garlic, ginger, garam masala, SIDS RASPBERRY VINEGAR, cayenne, turmeric, SIDS SALT & PEPPER and ¼ cup chicken stock in a blender and process until a smooth paste.
When duck is done, spoon out all but about 2 tablespoons of fat from pan. Add remaining onions and a large pinch of salt. Sauté until soft, 5 minutes. Add ginger-garlic paste and cook until most of the liquid evaporates, about 2 minutes. Add coconut milk and 2 cups of chicken stock then simmer. Add rhubarb, brown sugar, duck legs and any juices that may have accumulated in bowl. Bring to a boil then simmer gently for 1 hour, turning duck pieces halfway through. Uncover pan, turn duck again and let simmer uncovered for 10 minutes.
Spoon fat off sauce (keep) and serve duck, or better, chill duck overnight and degrease sauce before reheating all on a low flame. Serve garnished with coriander or chives.